completely different creation. I stole and tweaked a recipe for Chocolate Cupcake with Penuche Filling from Betty Crocker's The Big Book of Cupcakes. Adding one ingredient changed the whole dessert and I found a recipe for the best frosting I have ever made and that I will repeat time and time again.
Oh and I totally skipped making these from scratch...hello box mix.
Rating: 5 forks out of 5
Click "Read More" below for the journey and notes or HERE to skip to the CrOOK BOOK.
(Note that removed items are not in bold)
2 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
+ Chocolate Fudge box cake mix
1 cup butter or margarine
2 cups packed brown sugar
1/2 cup milk
4 cups confectioners sugar
1 oz grated semisweet baking chocolate, if desired
+ 1 Hershey bar
+ 1 teaspoon peppermint extract/flavoring
+ 4 drops green food coloring
Preheat oven and bake cupcakes as directed on box. I made a dozen jumbo cupcakes.
For the best frosting ever, melt butter in a small sauce pan over Medium-heat. Add in the brown sugar and stir. Heat it until it boils, stirring the whole time (be patient). Reduce heat to low and bring to boil (again, be patient) and stir for a couple of minutes. Stir in the milk and (try one more time, hang in there, and be patient) bring to a boil. Pour the mixture into a medium bowl and throw in the fridge for about 30 minutes.
(It seems like a pain to make this as you are doing this but it is honestly worth it.)
Take the bowl out of the fridge and beat half the powdered sugar into the mixture and beat on a low speed. Add the food coloring and the peppermint and add beat slowly as you add the rest of the sugar. It becomes so nice and fluffy.
Cut each cupcake in half (horizontally, of course). Place a heaping spoonful on the bottom half and carefully smear it before topping it with the cupcake top. Spoon more of the frosting on top and cover it as much or as little as you'd like. Using a zester or even a cheese grater, sliver off some of the chocolate bar for a little flare.
The biggest cheat I could do, I used a cake mix instead of doing this from scratch.
I made this "Grasshopper" flavored by adding peppermint extract.
I swapped out the fancy-worded chocolate for a Hershey bar.
This came out so well I had to share with as many people as I could. But the reason I have gotten so excited about this experience, if you hadn't already noticed, is the frosting. It is the best frosting I have ever made or worked with. Not necessarily the flavor, as I'm almost certain I can make it any flavor I want, but the consistency, thickness and malleability was amazing. It's was easy to use with a decorating wand thingy (that knife that isn't sharp), a butter knife, a spoon and I even played with piping out of a Ziplok bag with a slit in the corner (which, if you recall, is one of my cheats for people who don't own a pastry bag). It takes a little elbow grease to make it, what with all the stirring and boiling) but it is so worth it and easier to spread than the stuff you get out of tubs.
This recipe is available in the CrOOK BOOK